Preparation time: 20 minutes
Cooking time: 40 minutes
175g (6oz) butter
75g (3oz) golden caster sugar 1
75g (6oz) plain flour
75g (3oz) ground almonds
1 Preheat the oven to 150°C/R2. Beat the butter until soft and add the sugar. Beat until light and fluffy. Sift the flour and ground almonds and add to the butter and sugar. Bring together as a dough. Wrap in cling film and chill for 5 minutes.
2 Once chilled, roll out to a circle on a flour-dusted work surface, approximately 15cm (6in). If using a shortbread mould, press the dough into the mould, ensuring the dough it is spread evenly. If not, crimp the edges of the dough and mark the shortbread into 6-8 wedges. Sprinkle the top with extra caster sugar and transfer on to a lined baking sheet.
3 Bake in the oven for 40 minutes, until light golden brown. Likewise if using a mould. Leave to cool for 2 minutes before transferring to a wire rack to cool completely. Store in an airtight tin.